Description
This easy street corn pasta salad recipe combines al dente pasta with charred corn and a creamy, zesty dressing for a crowd-pleasing side dish. It’s vibrant, flavorful, and perfect for any gathering.
Ingredients
- 12 oz (about 340g) pasta (rotini, shells, or farfalle)
- 2 tbsp olive oil
- 4–5 ears fresh corn, kernels cut off (or 3 cups frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema (or sour cream + 1 tsp lime juice)
- 2 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro
- 1/2 cup crumbled Cotija cheese
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain, rinse with cold water, and let cool completely.
- Heat olive oil in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred (5-7 minutes). Transfer to a large bowl and let cool.
- In a medium bowl, whisk together mayonnaise, Mexican crema, lime juice, chili powder, salt, and pepper until smooth.
- Add cooled pasta, cilantro, and Cotija cheese to the bowl with the charred corn. Pour dressing over ingredients.
- Toss gently until all ingredients are evenly coated. Cover and refrigerate for at least 1 hour, or preferably 2-3 hours, before serving.
- Prep Time: 15 mins
- Cook Time: 15 mins